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BUREAU  OF  ANIMAL  INDUSTRY.— Bulletin  No.  83. 

A.  D.  MELV1N,  Chief  of  Bureau. 


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THE  COLD  STORAGE  OF  CHEESE 


(EXPERIMENTS  OF  1903-4.) 


BY 


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California 

egional 

acility 


CLARENCE  B.  LANE,  B.  S., 

TTxnl  Chief  of  the  Dairy  Division,  Bureau  of  Animal  Industry. 


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WASHINGTON: 
GOVERNMENT    I'KINTING  OFFICE. 

1906. 


ORGANIZATION   OF   THE   BUREAU  OF  ANIMAL  INDUSTRY. 


Chief;  A.  D.  Melvix. 

Assistant  Chief:  A.  M.  Farringtox. 

Chief  Clerk:  E.  B.  Jones.      . 

Dairy  Division:  En.  II.  Webster,  chief;  Clarence  B.  Lane,  assistant  chief. 

Inspection  Division:  Rice  P.  Stepdom,  chief;  Morris  Wooden,  assistant  chief. 

Quarantine  Dirisioii:  Richard  W.  Hickman,  chief. 

Animal  Husbandman:  George  M.  Rommel. 

Editor:  James  M.  Pickens. 

Artist:  W.  S.  B.  Haines. 

Librarian:  Beatrice  C.  Oberly. 


laboratories. 

liiochemic  Division:  Marion  Borset,  chief. 

Pathological  Division:  John  R.  Mohler,  chief. 

Zoological  Division:  Brayton  H.  Ransom,  scientific  assistant  in  charge. 

experiment  station. 

E.  C.  Schroeder,  superintendent;  W.  E.  Cotton,  assistant. 

MEAT   INSPECTION. 


Inspectors  in  charge. 


Austin,  Minn. — Dr.  M.  O.  Anderson,  care  George 

A.Hormel  &  Co. 
Baltimore,  Md.— Dr.  H.  A.  Hedrick,  215  St.  Paul 

street. 
Bloomington,  111. — Dr.  Frederick  Braginton.care 

Continental  Packing  Company. 
Boston,  Mass.— Dr.  J.  F.  Ryder,  141  Milk  street. 
Brightwood,    Mass. — Dr.    W.    J.    Murphy,    care 

Springfield  Provision  Company. 
Buffalo,  N.  Y.— Dr.  B.  P.  Wende,  Live  Stock  Ex- 
change Building,  East  Buffalo. 
Cedar  Rapids,  Iowa.— Dr.  T.  A.  Shipley,  care  T.  M. 

Sinclair  <fe  Co. 
Chicago,  111.— Dr.  S.  E.  Bennett,  room  316  Ex- 
change Building,  Union  Stock  Yards. 
Cincinnati,  Ohio. — Dr.  A.  G.  G.  Richardson,  care 

Union  Stock  Yards. 
Cleveland,  Ohio.— Dr.  E.  P.  Schaffter,  care  Cleve- 
land Provision  Company. 
Davenport,  Iowa. — Dr.  E.  L.  Bertram,  care  Henry 

Kohrs  Packing  Company. 
Denver,  Colo. — Dr.  W.  E.  Howe,  care  Western 

Packing  Company. 
Des  Moines,  Iowa.— Dr.  A.  B.  Morse,   care  The 

Agar  Packing  Company. 
Detroit,  Mich. — Dr.  L.  K.  Green,  care  Hammond, 

Standish  &  Co. 
Eau  Claire,  Wis.— Dr.  G.  W.  Butler,  care  Drum- 

mond  Brothers. 
Fort  Worth,  Tex.— Dr.  A.  H.  Wallace,  care  Swift  & 

Co. 
Hutchinson,  Kans.— Dr.  J.  E.    Blackwell,  care 

Hutchinson  Packing  Company. 
Indianapolis,  Inrl.— Dr.  N.  C.Sorensen,  care  Kin- 

gan  <fc  Co. 
Jersey  City,  N.  J. — Dr.  Julius  Huelsen,  care  The 

Jersey  City  Stock  Yard  Company. 
Kansas"  City,  Kans.— Dr.  L.  R.  Baker,  room  332 

Live  Stock  Exchange. 
Los  Angeles,  Cal.— Dr.  A.  E.  Rishel,  care  Cudahy 

Packing  Company. 
Louisville,  Ky.— Dr.  H.  H.  George,  507  Johnson 

street. 
Mankato,  Minn.— Dr.  H.  H.  Dell,  care  Macbeth  & 

Gardner. 
Marshalltown,  Iowa.— Dr.  J.  O.   F.   Price,  care 

Brittain  &  Co. 
Mason  City,  Iowa.— Dr.  Robert  Jay,  cure  Jacob  E. 

Decker  &  Sons. 


Milwaukee,  Wis.— Dr.  A.  E.  Behnke,  room  432 

Federal  Building. 
Nashville,  Tenn.— Dr.  W.  B.  Lincoln,  care  Ten- 
nessee Packing  and  Provision  Company. 
National  Stock  Yards, 111.— Dr.  J.B.Clancy. 
Nebraska  City,  Nebr.— Dr.  W.  H.  Gibbs,  care  Mor- 

ton-Gregson  Company. 
Newark, N.J. —Dr.  Thomas  Castor,  care  Swift  & 

Co.,  Harrison  Station. 
New  Haven,  Conn. — Dr.  Albert  Long,  care  Sperry 

&  Barnes. 
New  York,  N.  Y.— Dr.  H.  N.  Waller,  109  West  Forty- 
second  street. 
Ottumwa,  Iowa. — Dr.  Joshua  Miller,  care  John 

Morrety.  &  Co. 
Philadelphia,  Pa.— Dr.  C.  A.  Schaufler,  131  South 

Second  street. 
Pittsburg,  Pa. — Dr.  F.  W.  Ainsworth,  Union  TStock 

Yards. 
Portland,  Oreg. — Dr.  Clarence  Loveberry,  room 

402  Custom-House  (new). 
Quincy,  111.— Dr.  J.  S.  Kelly,careBlomer  &  Michael 

Co. 
St.  Louis,  Mo.— Dr.  J.  J.  Brougham,  care  Missouri 

Stock  Yards  Company. 
San  Diego,  Cal. — Dr.  Robert  Darling,  care  Charles 

S.  Hardy. 
San  Francisco,  Cal.— Dr.  George  S.  Baker,  Sixth 

and  Townsend  streets. 
Seattle,  Wash.— Dr.  0.  B.  Hess,  care  Frye  Bruhn 

Company. 
Sioux  City,  Iowa.— Dr.  G.  A.  Johnson,  Exchange 

Building. 
South  Omaha,  Nebr.— Dr.  Don  C.  A yer,  Post-office 

Building. 
South  St.  Joseph, Mo. — Dr.  George  Ditewig. 
South  St.  Paul,  Minn.— Dr.  F.  D.  Ketchum. 
Tacoma,  Wash. — Dr.  E.  C.  Joss,  care  Carstens Pack- 
ing Company. 
Topcka,  Kans.— Dr.  F.  L.  De  Wolf,  care  Charles 

Wolff  Packing  Company. 
Waterloo,  Iowa.— Dr.  T.  W.  Scott,  care  The  Rath 

Packing  Company. 
Wichita,  Kans.— Dr.  W.N. Neil, care  John  Cudahy 

Company. 
Worcester,  Mass.— Dr.  E.  P.  Dowd,  care  White, 

Pevey  &  Dexter  Co. 


Digitized  by  the  Internet  Archive 

in  2007  with  funding  from 

Microsoft  Corporation 


http://www.archive.org/details/coldstorageofOOIaneiala 


U.  S.  DEPARTMENT   OF  AGRICULTURE, 

BUREAU  OF  ANIMAL  INDUSTRY.— Bulletin  No.  83. 

A.  D.  MELVIN,  Chief  of  Bureau. 


THE  COLD  STORAGE  OF  CHEESE. 

(EXPERIMENTS  OF  1903-4.) 


BY 
CLARENCE  B.  LANE,  B.  S., 

Assistant  Chief  of  the  Dairy  Division,  Bureau  of  Animal  Industry. 


WASHINGTON: 

GOVERNMENT    PRINTING   OFFICE. 
1906. 


DAIRY  DIVISION. 

SCIENTIFIC   STAFF. 

Chief:  Ed.  H.  Webster. 

Assistant  chief:  C.  B.  Lane. 

Market  milk  investigations:  Assistant  chief,  in  charge. 

Butter  investigations:  C.  E.  Gray,  chemist;  L.  A.  Rogers,  bacteriologist. 

Cheese  investigations':  C.  F.  Doane,  in  charge;  Charles  Thom,  mycologist;  Arthur  W. 

Dox,  chemist;  T.  W.  Issajeff,  expert  maker  of  European  varieties  of  cheese. 
Southern  dairying:  B.  H.  Rawl,  in  charge;  Duncan  Stuart,  assistant. 
Dairy  buildings  investigations:  G.  H.  Parks,  in  charge. 

INSPECTION   STAFF. 

Renovated-butter  factories:  M.  W.  Lang,  423  Marine  Building,  Chicago,  in  charge. 

Renovated-bntter  markets:  Levi  Wells,  Laceyville,  Pa.,  in  charge. 

Inspectors:  Robert  McAdam.  423  Marine  Building,  Chicago;   George  M.  Whitaker, 

Washington,  D.  C. ;  E.  A.  McDonald,  Seattle,  Wash.;  W.  S.  Smarzo,  6  Harrison 

street,  New  York,  N.  Y. 
2 


LETTER  OE  TRANSMITTAL 


U.  S.  Department  of  Agriculture, 

Bureau  of  Animal  Industry, 

Washington,  D.  C. ,  March  28,  1906. 
Sir:  I  have  the  honor  to  transmit  the  accompanying  paper  entitled 
"The  Cold  Storage  of  Cheese,"  being  a  .study  of  this  subject  under 
commercial  conditions  with  a  view  to  solving  some  of  the  practical 
problems  involved  in  this  important  branch  of  our  trade. 

This  work,  which  was  carried  out  during  1903-4,  was  planned  and 
directed  by  the  late  Henry  E.  Alvord  while  chief  of  the  Dairy  Divi- 
sion of  this  Bureau.  The  results  have  been  brought  together  and 
prepared  for  publication  by  Clarence  B.  Lane,  assistant  chief  of  the 
Dairy  Division.  The  author  gives  credit  to  Duncan  Stuart,  assistant 
in  dairying,  for  valuable  aid  in  compiling  tables  and  charts. 

This  article  contains  information  which  is  believed  to  have  consid- 
erable value  for  the  cheese  trade,  and  I  therefore  recommend  its  pub- 
lication as  Bulletin  No.  83  in  the  series  of  this  Bureau. 
Respectfully, 

A.    D.    M  KEVIN, 

( 'hie 'f  of  Bureau. 
Hon.  James  Wilson, 

/Secretary  of  Aijrlcalture. 

3 


CONTENTS, 


Page. 

Introduction 7 

Object  of  the  experiment 7 

Plan  of  the  experiment 7 

Source,  character,  and  amount  of  the  cheese  used 8 

Chemical  analysis  of  the  cheese 8 

Temperatures  at  which  the  cheese  was  stored 9 

Length  of  the  experiment 10 

Details  of  the  storage 10 

System  of  refrigeration 10 

Results  of  the  experiments 10 

I.    Loss  in  weight  at  the  different  temperatures 11 

Details  of  weighing  the  cheese 11 

Factors  influencing  loss  in  weight 12 

a.  Temperature 12 

h.  Size  and  form 13 

c.  Paraffining 14 

II.  Effect  of  temperature  on  quality  of  cheese  in  storage 17 

Description  of  cheese  at  time  of  storing 17 

Result  of  first  scoring 17 

Result  of  second  scoring 18 

Result  of  third  scoring. 19 

Result  of  fourth  scoring 19 

Influence  of  paraffin  on  the  quality  of  cheese  in  storage 21 

Effect  of  freezing  on  the  quality : 22 

General  summary 23 

Results  in  regard  to  weight 23 

Results  in  regard  to  quality 25 

Effect  of  paraffin  on  quality 2(i 

5 


ILLUSTRATIONS. 


1 .  Sections  of  Cheddar  cheese  before  storage 

2.  Sections  of  Cheddar  cheese  after  8  months'  storage  at  28°  F.  (not  paraffined) 

3.  Sections  of  Cheddar  cheese  after  8  months'  storage  at  28°  F.  ( paraffined ) 

4.  Sections  of  "Young  America"  cheese  after  8  months'  storage  at  40°  F 

5.  Sections  of  Cheddar  cheese  after  5  J  months'  storage  at  5°  F.  ( frozen ) 

6.  Sections  of ' '  Flats ' '  after  5  £  months'  storage  at  5°  F.  ( frozen ) 


Page. 
8 
16 
16 
20 
22 
22 


1.  Record  of  temperature  variations  during  entire  storage  period. 

2.  Group  I,  Cheddars.     Loss  in  weight  for  8  months 

3.  Group  II,  Flats.     Loss  in  weight  for  8  months 

4.  Group  III,  Young  Americas.     Loss  in  weight  for  8  months. . . 

6 


11 
13 
15 
16 


THE  COLD  STORAGE  OF  CHEESE. 


INTRODUCTION. 


This  experiment  was  planned  and  conducted  by  Maj.  Henry  E. 
Alvord,  late  chief  of  the  Dairy  Division,  and  it  was  practically  com- 
pleted before  his  death,  which  occurred  October  1,  1904.  The  results 
have  been  brought  together  and  tabulated  by  the  writer  in  the  present 
bullet  in.  The  general  details  of  the  experiment  were  in  charge  of 
William  E.  Smith,  dairy  inspector,  who  was  also  chairman  of  the 
board  of  scorers.  The  other  judges  were  B.  F.  Van  Valkenburgh, 
dairy  inspector,  and  F.  P.  Swift,  representing  one  of  the  largest 
cheese-exporting  firms  in  Montreal  and  New  York.  New  York  was 
chosen  as  the  place  for  the  investigations,  and  suitable  arrangements 
were  made  at  a  cold-storage  warehouse,  where  rooms  were  fitted  up 
and  the  desired  temperatures  secured. 

OBJECT   OF   THE    EXPERIMENT. 

The  investigations  were  undertaken  to  study  on  a  commercial  scale 
and  under  commercial  conditions  the  influence  which  different  temper- 
atures exert  (1)  upon  the  weight  of  the  cheese,  (2)  upon  the  quality 
of  the  cheese,  and  (3)  the  influence  of  such  temperatures  in  combina- 
tion with  coating  the  cheese  with  paraffin.  The  commercial  quality 
of  tin-  stored  product  was  determined  by  a  jury  of  experts  thoroughly 
in  touch  with  the  demands  of  the  market. 

PLAN    OK   THE    KXI'ERIMKNT. 

About  3  tons  of  cheese  was  purchased,  of  three  different  types, 
or  sizes,  known  in  the  trade  as  Cheddars,  Flats,  and  Young  Americas. 
Tin-  product  was  as  even  and  uniform  in  all  respects  as  possible,  except 
for  the  difference  in  size  and  shape  of  the  three  types.  About  one- 
half  of  the  cheeses  were  paraffined  and  the  other  halt*  remained  in  their 
natural  condition.  Almost  the  entire  quantity  was  divided  into  three 
lot-,  as  evenly  as  possible  in  all  respects,  and  these  lots  were  stored  at 
tin-  temperatures  of  28  ,  84  ,  and  40  F.,  respectively.  Each  con- 
tained about  4<>  or  50  cheeses.  The  cheeses  were  examined  by  a  coin 
in  it  tee  of  experts  and  weighed  when  first  placed  in  storage  and  every 
26837— No.  83— 06 2  7 


8  THE  COLD  STORAGE  OF  CHEESE. 

two  months  thereafter  for  a  period  of  eight  months.  It  was  further 
planned  to  freeze  another  lot  of  cheese,  much  smaller  than  the  lots 
mentioned  above,  holding  this  at  a  temperature  of  about  5°  F.,  for  the 
purpose  of  determining  the  effect  of  freezing  on  the  qualit}7.  Chemical 
analj'ses  were  made  of  the  cheese  before  placing  in  storage  to  deter- 
mine its  character. 

SOURCE,  CHARACTER,  AND   AMOUNT   OF   THE   CHEESE   USED. 

The  cheese  selected  was  all  of  the  firm  typical  Cheddar  variety,  made 
in  the  States  of  New  York  and  Wisconsin.  For  convenience,  we  will 
group  the  lots  as  follows:  Group  1 — Export  Cheddar:  a,  natural;  S, 
paraffined.  Group  II — Flats:  a,  natural;  b,  paraffined.  Group  III— 
Young  Americas:  «,  natural;  5,  paraffined.  Group  IV — All  the  above- 
named  styles,  stored  at  freezing  temperature. 

The  table  herewith  gives  the  locations  of  the  factories  from  which 
the  different  lots  were  secured,  and  also  the  size,  amount,  and  score  of 
the  cheese  purchased. 

Table  I. — Origin,  quantities,  and  description  of  cheese  used  in  the  experiment. 


Origin  and  style. 

Num- 
ber. 

Weight. 

Flavor. 

Make. 

Texture. 

Group  I,  Export  Cheddar,   Fish  Creek 

Factory,  St.  Lawrence  County,  N.  Y. 
Group  II,    Flat,  Springbrook  Factory, 

Cattaraugus  County,  N.  Y. 
Group    III,     Young  '  America,    Valley 

House  Factory,  Shebovgan  County, 

Wis. 

51 
51 
40 

Lbs.    ozs. 
3, 472      1 

1,922    12 

415    11 

Almost  per- 
fection. 

Fine  to  per- 
fect. 

Fine  to  per- 
fect. 

Fine,  close, 

firm. 
Fine,  close, 

firm. 
Firm,  close, 

fairly  waxy. 

Waxy      and 

mellow. 

Firm,  mel- 
low. 

Firm,  mel- 
low, waxy. 

Origin  and  style. 


Color. 


Group  I,  Export  Cheddar,  Fish  Creek 
Factory,  St.  Lawrence  County,  N.  Y. 

Group  II,  Flat,  Springbrook  Factory, 
Cattaraugus  County,  N.  Y. 

Group  III,  Young  America,  Valley 
House  Factory,  Shebovgan  County, 
Wis. 


High,  uni- 
form. 

High  to  very 
high,  a  few 
mottled. 

Good 


Style, 
finish. 


Fine., 
Fine . . 
Fine.. 


Surfaces. 


Smooth,  firm, 
tendency  to 
mold. 

Bright,  smooth, 
firm. 

Bright,  smooth, 
firm. 


Box- 
ing. 


Paraffining. 


Good  .    Well  done. 


Good  . 
Good  . 


Well  done. 
Well  done. 


The  cheese  was  not  made  specially  for  this  experiment,  but  was 
selected  from  the  lots  received  in  New  York  City  from  the  above-named 
factories  in  the  regular  course  of  business,  and  the  effort  was  made  to 
select  cheese  that  was  of  uniformly  high  quality. 


CHEMICAL   ANALYSIS   OF   THE    CHEESE. 

A  complete  chemical  analysis  was  made  by  the  Bureau  of  Chemistry 
of  two  of  the  styles  of  cheese  (export  Cheddars  and  Flats)  in  order  to 
determine  more  accurately  their  exact  character.  As  these  two  kinds 
came  from  different  counties  and  represent  two  sections  of  the  State  of 
New  York,  the  results  are  of  interest.     Thev  are  as  follows: 


Bul.  No.  83,  B.  A.  I. 


Plate  1. 


f*r 

■•- 

>  ~y 
• 

~* 7  < 

"* -■•. 

Sections  of  Cheddar  Cheese  Before  Storage. 
[Lower  figure  shows  small  section  of  above  cheese  at  natural  size] 


TEMPERATURES    AT    WHICH    THE    CHEESE    WAS    STORED. 
Table  II. — Chemical  analysis  of  export  Cheddars  and  Flats. 


Style. 

Water. 

Fat,  by  of- 
ficial grav- 
ity method. 

Fat,  by 
Babcock 
method. 

Approxi- 
mate 
casein 
(Nx6.37).a 

Ash. 

Total. 

37.76 

32.64 
35.73 

Lost. 
36.50 

24.91 
24.25 

3.31 
3.76 

98.62 

Flat 

34.51 

98.25 

a  Factor  6.37  is  not  correct  for  the  nitrogenous  matter  of  a  ripened  cheese;  some  of  the  chief  products 
of  ripening  call  for  a  larger  factor,  but  in  the  present  state  of  knowledge  we  can  do  no  better  than 
use  the  casein  factor  6.37. 

TEMPERATURES    AT   WHICH   THE   CHEESE   WAS   STORED. 


The  cheese  was  weighed  and  put  in  the  storage  rooms  in  boxes  about 
two  weeks  from  the  time  it  was  made,  this  being  about  the  usual  ship- 
ping age  of  cheese  in  commercial  practice.  The  temperatures  of  28°, 
?A  .  and  40  F.  were  selected  for  the  reason  that  the  best  storage  tem- 
peratures were  believed  to  range  between  28°  and  40°  F.  With  any 
temperature  below  28°  F.  there  would  be  danger  of  freezing,  and  on 
the  other  hand  it  has  been  proved  quite  conelusivety  that  cheese  can 
not  be  carried  in  the  best  condition  at  a  temperature  over  40°  F.  As  a 
part  of  the  experiment  some  of  the  cheese  was  held  at  a  temperature 
of  ")    F.  to  note  the  effect  of  freezing. 

The  following  is  a  copy  of  the  score  card  adopted  for  the  experi- 
ments: 

[Experiments  in  storing  cheese  at  low  temperatures,  United  States  Department  of    Agriculture, 
Bureau  of  Animal  Industry,  Dairy  Division.] 

CHEESE  JUDGING. 

NUMERICAL   AM)   DESCRIPTIVE  SCORE  CARD. 

Score  for  cheese  (or  wimple)  marked: 

Numerical  Score. 


Perfection,  100 

p. .int-. 

Make,  texture* 
body,  50  points. 

Flavor,  'J-'i  i«>ints. 

Color,  15  points. 

Finish,  surfaces, 
10  points. 

Date: 


,  190    .     Initials  of  judge: 

Descriptive  score.    (Check  as  found  below.) 


Hake,  texture,  and  body. 


Perfect Silky... 

Smooth Rough  . . 

Pasty stiff  .... 

Weak Acidity. 

Sour Close  ... 

Loose 

Holes,  mechanical 

Holes,  gas 


Flavor. 


Perfect . 
Clean... 
Flat.... 
Fruity.. 
Sweet  . . 
Tainted 
Weedy.. 
Tallowy 


Color. 


Perfect . . 
High.... 
Medium. 
Light.... 
Spotted.. 
Streaked 
Mottled  . 
Natural  . 


Finish,  surfaces. 


Perfect. 

Fine. 

Good.. 

Poor. 

Checked. 

Damaged. 


10 


THE    COLD-STORAGE    OF    CHEESE. 


LENGTH   OF   THE   EXPERIMENT. 

The  cheese  was  stored  in  October,  15)03,  and  remained  in  storage 
until  April  18,  1904,  when  one-half  of  the  quantity  stored  at  each 
temperature  was  placed  upon  the  market,  with  the  exception  of  that 
stored  at  a  freezing  temperature.  The  remainder  (with  the  exception 
of  a  few  cheeses  removed  for  samples)  was  held  until  June  20,  and 
then  sold.  The  frozen  cheese  held  at  5°  F.  was  also  disposed  of  in 
June. 

DETAILS   OF   THE    STORAGE. 

As  already  stated,  arrangements  were  made  with  a  refrigerating 
company  of  New  York  City  to  provide  storage  and  take  care  of  these 
different  lots  of  cheese.  Rooms  were  arranged  in  which  the  tempera- 
ture could  be  controlled  and  kept  at  40°,  34°,  and  28°  P.  Automatic 
tabulators  were  provided  in  each  room  to  show  continuously  the  state 
of  the  temperature.  Close  watch  was  kept  of  the  refrigerating  rooms, 
and  the  temperatures  were  noted  at  least  three  times  daily  to  see 
that  the  thermometers  were  running  properly  and  that  the  tempera- 
tures were  normal.     (See  tig.  1.) 

.    The  different  lots  of  cheese  were  distributed  in  the  different  rooms 
as  indicated  in  the  following  table: 


Table  III. — Distribution  of  clieese  at  different  temperatures. 


Style  of  cheese. 


Cheddar,  natural 

Cheddar,  paraffined 

Flat,  natural 

Flat,  paraffined 

Young  America,  natural  . . . 
Young  America,  paraffined 


Cheese  at  40°  F. 


Num- 
ber. 


Weight. 


Lbs.  oz. 

546  2 

547  13 
299  14 
299  12 

61  10 

62  14 


Cheese  at  84°  F. 


Num- 
ber. 


Weight. 


Cheese  at  28°  F. 


Num- 
ber. 


Lbs.  oz. 

545  4 

540  6 

304  10 

296  8 

61  10 

62.  7 


Weight. 


Lbs.  oz. 

550  4 

538  9 

299  6 

310  11 

61  14 

68  6 


Cheese  at  5°  F. 


£*  w,igiu. 


Lbs.  oz. 

135  13 

67  14 

74  7 

37  8 

20  13 

20  17 


SYSTEM    OF   REFRIGERATION. 


The  cheese  was  stored  in  small  rooms  specially  built  for  this  experi- 
ment. Cold  air  was  taken  into  these  rooms  from  a  main  cooling  room 
lined  with  brine  pipes.  The  temperature  was  governed  by  sliding 
doors,  which  were  opened  or  closed  as  became  necessary  in  order  to 
hold  the  different  rooms  at  the  required  temperature.  In  the  40-degree 
room  an  automatic  electric  heater  was  used  to  assist  in  regulating  the 
temperature. 

RESULTS   OF   THE    EXPERIMENTS. 

In  presenting  the  results  of  these  experiments  only  the  summaries 
will  be  given.  The  main  points  naturally  arrange  themselves  in  two 
distinct  parts.      Under  Part   I  will  be  discussed   the  loss  in  weight 


LOSS    IN    WEIGHT    AT    DIFFERENT   TEMPERATURES. 


11 


sustained  at  the  different  tem- 
peratures, and  Part  II  will 
include  the  effect  of  the  dif- 
erent  temperatures  on  the 
quality  of  the  cheese  stored. 

I.  Loss  in  Weight  at  the  Dif- 
ferent Temperatures. 

So  few  data  are  available  on 
this  subject  that  the  question 
of  shrinkage  was  made  the 
chief  feature  of  this  experi- 
ment. The  temperatures  em- 
ployed were  somewhat  lower 
than  those  used  in  ordinary 
practice.  It  is  therefore  of 
interest  to  ascertain  whether 
these  temperatures  possess 
any  advantage  over  those  usu- 
ally employed.  Heav}T  losses 
are  a  great  tax  to  the  pro- 
ducer; therefore  any  factor 
which  can  be  used  to  decrease 
the  loss  adds  so  much  to  the 
receipts  from  the  milk  pro- 
duced. 

DETAIIX  OP  WEIGHING  THE  CHEESE. 

The  cheese  was  all  carefully 
weighed  before  being  placed 
in  storage,  records  being  taken 
to  the  nearest  ounce.  In 
order  that  the  results  might 
be  practical,  it  was  arranged 
to  note  at  stated  periods  the 
losses  that  occurred.  The 
cheese  was  therefore  weighed 
every  two  months  from  the 
time  it  was  put  in  storage,  or 
four  times  during  the  period 
of  eight  months.  The  accom- 
panying charts  (tigs.  2,  3,  and 
4),  showing  these  data,  indi- 
cate the  loss  at  any  one  of 
these  periods. 


OCT  27 
NOV  3 
NOV.  10 
NOV.  17 
NOV.  24- 
DEC.  I 
DEC  8 
DEC.  15 
DEC.  22 
DEC.  29 
JAN.  5 
JAN./2 
JAN.  19 
JAN.  26 
FEB  2 
FEB.  9 
FEB.  /6 
FEB.  23 
UMAR.  I 
'AR.8 
MAR  15 
MAR  22 
MAR.  29 
APR.  5 
APR/2 
PR.  19 
APR.  26 
MAY  3 
MY  10 
MAY  n 
MAY  2^ 


m 

^mUIEMAY  31 


JUN.    7 
\JUN  /4. 


OCT.  31 
NOV.  7 
NOV.  14- 
VVOV.  2/ 
NOV  29 
DEC.  5 
DEC.  /2 
DEC.  19 

EC.  26 
JAN  2 
JAN.  9 

'AN.  16 
JAN.  23 
JAN.  30 
FEB.  6 

T3.  /3 
FEB.  20 
FEB.  27 
MAR.  5 
MAR/2 
MAR/9 

fAR26 
APR.  2 
APR.  9 
APR.  16 
APR.  23 
APR  30 
MAY  7 
MAY  /A 
MAY2I 
MAY  28 
JUN.  4 

VN  II 
JUN  la 


H4 


OCT.  31 
OV.  7 
NOV.  14 
NOV  21 
NOV  28 
DEC.  5 
DEC.  12 
EC.  19 
DEC  26 
JAN.  2 
JAN  9 
JAN.  /6 
JAN.  23 
JAN  30 
FEB  6 

FEB.  13 
FEB.  20 
FE&27 
'ARS 
'AR./2 
MAR.  19 
MAR.  26 
APR.  2 
APR  9 
APR  16 
APR  23 
APR  30 
MAY  7 
MAY  /4 
MAY  2/ 
MAY  28 
JUN.  4 
'UN  II 
tUUN.  I  a 


:: 


riii 


12 


THE  COLD  8TORAGE  OF  CHEESE. 


FACTORS    INFLUENCING    LOSS   IN    WEIGHT. 


There  are  several  factors  which  affect  the  rate  of  shrinkage  of  cheese 
in  storage,  among  which  may  be  mentioned  temperature,  size,  and 
form  of  cheese,  protection  of  the  external  surface  by  paraffin,  mois- 
ture content  of  the  cheese,  and  humidity  of  the  air.  In  this  experi- 
ment, however,  only  the  first  three  were  studied,  and  the  results  will 
be  discussed  in  relation  to  each  other  in  the  order  given. 


A.  TEMPERATURE. 


It  has  already  been  shown  in  Table  I  that  three  common  types  of 
cheese  were  selected  for  studying  the  rate  of  loss  in  storage  at  tem- 
peratures of  40°,  34°,  and  28°  F.  The  styles  and  weights  used  were: 
Fifty-one  Cheddars,  w-eighing  3,472  pounds  1  ounce;  51  Flats,  weigh- 
ing 1,922  pounds  12  ounces;  and  40  Young  Americas,  weighing  415 
pounds  11  ounces,  making  a  total  of  5,810  pounds  8  ounces. 

The  following  table  shows  the  losses  for  each  100  pounds  of  cheese 
of  the  different  types  at  each  inspection : 

Table  IV. — Pounds  loss  per  100  pounds  of  cheese. 

NATURAL. 


Style  of  cheese  and  tempera- 
ture. 

Date  stored. 

Date  of  inspection. 

_ 

Dec.  14,  1903 
(63  days). 

Feb.  15,  1904 
(126  days). 

Apr.  14,  1904 

(185  days). 

June  15, 1904 
(247  days  i. 

Cheddar: 

40°F 

Oct.    12,1903 
do 

2.27 

1.62 

.93 

1.62 

1.16 

83 

(49  days.) 

2.37 

1.21 

.61 

3.68 

2.88 
1.48 

2.75 
2.30 
1.32 
(112  days.) 
4.73 
3.03 
1.82 

4.68 
4.18 
1.81 

3.90 
3.21 
1.71 
(171  days.) 
6.81 
5.02 
2.83 

5.87 

34°F 

5.12 

28°  F 

do 

2.88 

Flat: 

40°F 

do 

5.53 

34°F 

do 

4.37 

28°F 

do 

2.19 

Young  America: 

40  °  F 

Oct.    26,1903 
do 

(233  days.) 
9.34 

34  °  F 

6.95 

28°  F 

do 

4.25 

PARAFFINED. 


Style  of  cheese  and  tempera- 
ture. 

Date  stored. 

Date  of  inspection. 

Dec.  14,  1903 
(63  days). 

Feb.  15,  1904 
(126  days). 

Apr.  14,  1904 
(185  days). 

June  15, 1904 
(247  days) . 

Cheddar: 

40  °  F 

Oct.    12,1903 
do 

0.91 
.27 
.19 

.49 
.49 

1.64 
.72 
.37 

1.14 

.97 

.  32 

(112  days.) 

.60 

1.18 
.60 

2.02 

1.34 

.61 

1.46 
1.33 
.68 
(171  days.) 
2.00 
1.58 
1.17 

3.19 

34°  F 

1.36 

28°  F 

do 

1.27 

Flat: 

40°  F 

do 

2.17 

34°  F 

do 

1.63 

28°  F 

do 

1.02 

Young  America: 

40°  F 

Oct.    26,1903 
do 

(49  days.) 

(233  days.) 
2.38 

34°F 

.69 

2.11 

28°  F 

do 

1.46 

It  will  be  observed  that  the  losses  sustained  by  the  different  types 
are  greater  at  40°  F.  than  at  either  of  the  other  temperatures.  Dur- 
ing the  period  of  247  days  the  losses  for  the  Cheddars  and  Flats  at 


LOSS    IN    WEIGHT    AT    DIFFERENT    TEMPERATURES. 


13 


40°  F.  were  5.87  and  5.53  per  cent,  respectively,  while  for  the  Young 
Americas  for  the  slightly  shorter  period  of  233  days  the  loss  was  9.34 
per  cent.  At  34°  F.  the  losses  were  5.12,  4.37,  and  6.95  per  cent, 
respectively,  for  the  same  periods,  and  at  28°  F.,  2.88,  2.19,  and  4.25 
per  cent.  In  case  of  all  three  types,  therefore,  the  use  of  the  28°  F. 
temperature  for  storing  prevented  over  one-half  of  the  loss  in  weight, 
as  compared  with  40°  F.  The  saving,  therefore,  for  a  factory  making 
500  pounds  of  cheese  daily  would  amount  to  at  least  15  pounds  of 
cheese,  or  $1.50  per  day  for  the  season  when  Cheddars  and  Flats  are 
made,  and  in  case  of  the  Young  Americas  the  saving  would  be  even 
greater,  provided  the  cheese  were  placed  in  storage  about  two  weeks 
from  the  hoop,  as  was  the  case  in  this  experiment. 

The  losses  at  periods  of  185,  126,  and  63  days  are  also  shown,  and 
will  assist  the  dealer  in  determining  at  what  stage  of  storage  he  can 
most  profitably  dispose  of  his  product. 

<%0 

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Fio.  2. — Group  I,  Cheddars.    Loss  In  weight  for  N  months.     (Broken  lines  represent  natural  cheese, 

solid  lines  paraffined  cheese.) 

The  difference  in  the  amount  of  shrinkage  was  more  marked  between 
th<«  temperatures  of  28'  and  34  F.  than  between  the  temperatures  of 
34    and  40°  F. 

In  order  to  permit  a  more  ready  comparison  of  the  above  data,  the 
same  are  presented  in  graphic  form  in  tigs.  2,  3,  and  4. 


B.   SIZK   AND   FORM. 


The  average  weight  of  the  Cheddar  type  of  cheese  in  this  experi- 
ment was  68  pounds,  of  the  Flats  37  pounds,  and  of  the  Young  Amer- 
icas 10.4  pounds.  By  comparing  tigs.  2,  3,  and  4,  it  is  evident  that  at 
4()    F.  there  was  not  a  great  difference  in  the  loss  between  the  Cheddars 


14  THE  COLD  STORAGE  OP  CHEESE. 

and  the  Flats,  which  amounted  to  5.87  and  5. 53  per  cent,  respectively,  for 
the  eight  months,  while  the  Young  Americas  lost  9.34  per  cent.  The 
charts  of  the  other  temperatures  show  a  similar  variation.  As  pointed 
out  b}'  Babcock  and  Russell"  the  loss  in  weight  during  the  curing  of 
cheese  is  not  due  entirely  to  evaporation: 

A  cheese  in  curing  is  constantly  breathing  out  carbon  dioxide,  the  same  as  any 
living  organism,  due  to  the  development  of  micro-organisms  (bacterial  growth  within 
the  cheese,  as  well  as  molds  on  the  surface) . 

It  is  believed  that  the  difference  in  the  losses  between  the  different 
types  of  cheese,  as  shown  in  the  illustrations,  is  due  largely  to  the  dif- 
ference in  size,  the  weight  of  the  Young  Americas  being  less  than 
one-sixth  of  that  of  the  Cheddars. 

C.  PARAFFINING. 

A  suitable  apparatus  for  paraffining  may  be  described  as  follows: 
The  framework  for  use  in  hoisting  and  lowering  the  cheese  into  the 
tank  consists  of  four  posts  extending  from  floor  to  ceiling,  two  of 
them  at  one  end  6  inches  apart,  with  a  similar  pair  8  feet  away. 
Between  these  pairs  of  posts  is  a  tank  7  feet  long,  2  feet  wide,  and  2 
feet  deep.  A  space  about  4  inches  wide  and  running  lengthwise  of 
the  interior  of  the  tank  is  partitioned  off.  In  this  is  placed  the 
unmelted  paraffin  as  fast  as  a  supply  is  needed.  This  entire  tank  is 
inclosed  by  a  pocket  tank,  there  being  about  one-fourth  of  an  inch 
space  between  the  tanks  at  the  sides  and  ends,  and  one-half  to  three- 
fourths  of  an  inch  at  the  bottom.  To  either  side  of  this  pocket  is 
attached  about  halfway  up  a  2£-inch  water  pipe,  connected  with  a 
tank  heated  by  a  stove.  It  is  so  arranged  that  the  hot  water  flows  all 
around  and  under  the  tank,  therebj'  heating  the  paraffin  to  the  boiling 
point.  The  best  temperature  is  obtained  when  the  water  is  kept  boil- 
ing. Inside  and  at  each  end  of  the  main  structure  is  attached  a  frame 
over  the  center  of  the  vat,  on  which  the  cheeses  are  placed  edgewise 
before  being  lowered  into  the  tank.  They  are  let  down  by  hand  with 
a  small  rope  run  over  a  pulley,  a  counterbalance  with  transferable 
weights  being  used.  It  can  be  balanced  to  cany  two,  four,  or  six 
cheeses. 

The  time  required  for  proper  paraffining  varies  according  to  the 
condition  of  the  cheese.  The  cheeses  are  lowered  slowly  until  covered. 
They  are  then  allowed  to  remain  fifteen  seconds,  when  thev  are  raised 
out  of  the  paraffin  and  allowed  to  drip  until  the  paraffin  on  the  surface 
is  hard.     This  usually  requires  about  fifteen  seconds. 

By  this  plan  of  paraffining  no  odor  is  given  off  and  the  paraffin  is 
left  transparent  and  without  smell  or  taste.  An  apparatus  sometimes 
used  for  this  purpose  heats  the  paraffin  by  means  of  steam  pipes  placed 


"Bulletin  49,  Bureau  of  Animal  Industry,  U.  S.  Department  of  Agriculture. 


LOSS    IN    WEIGHT    AT    DIFFERENT   TEMPERATURES. 


15 


in  the  bottom  of  the  tank,  but  this  plan  frequently  "burns"  the 
paraffin,  causing  it  to  take  on  a  very  offensive  odor  and  flavor.  This 
bad  flavor  is  transmitted  to  the  cheese  and  detracts  from  its  value.  A 
35-pound  cheese  should  carry  from  half  an  ounce  to  2  ounces  of 
paraffin  and  a  70-pound  cheese  3  to  4  ounces.  The  apparatus  outlined 
above  has  proved  practical  and  turns  out  a  very  attractive  product. 

One-half  of  the  cheeses  in  each  group  were  paraffined  (see  Table  IV) 
by  the  above  method,  the  object  being  to  determine  how  far  this  treat- 
ment retards  the  rate  at  which  cheese  loses  its  moisture.  Table  IV 
gives  the  data  as  to  the  percentage  of  loss  in  both  the  paraffined  and 
nnparaffined  (control)  lots.  The  results  are  also  presented  in  figs.  2, 
3,  and  4.    ■ 

The  application  of  paraffin  to  cheese  of  the  Cheddar  type  stored  at 
40°  F.  resulted  in  reducing  the  loss  to  little  more  than  one-half  that  of 
the  unparaffined  cheese;  at  34°  F,  nearly  three-fourths  of  the  loss  was 
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Fia.  'A. — Group  II,  Flats.    Loss  in  weight  for  8  months. 

prevented,  while  the  losses  in  the  paraffined  cheese  at  28°  F.  were 
reduced  almost  to  a  minimum.  This  was  also  the  case  with  the 
unparaffined  cheese  at  this  latter  temperature,  although  the  losses  were 
still  more  than  twice  as  great  where  the  cheese  was  not  treated  with 
paraffin. 

The  relation  between  the  losses  in  the  paraffined  and  unparaffined 
cheese  in  the  Flats  is  similar  to  that  observed  in  the  Cheddars. 
The  curves  show  that  at  40  F.  more  than  one-half  of  the  loss  was  pre- 
vented by  coating  with  paraffin  during  eight  months"  storage,  while  at 
34  F.  nearly  two-thirds  of  the  loss  was  prevented,  and  at  28°  F.  over 
one  half.  Roth  the  paraffined  and  unparaffined  lots  in  this  group  lost 
even  less  at  the  latter  temperature  than  did  the  preceding  group. 


16 


THE    COLD    STORAGE    OF    CHEESE. 


As  would  naturally  be  expected,  the  Young  America  t}rpe,  being  the 
smallest,  showed  the  greatest  loss,  and  fig.  4  demonstrates  very 
clearly  tlu  iu  usability  of  coating  cheese  with  paraffin,  particularly 
if  the  cheese  "handled  is  of  this  type.  It  will  be  seen  from  the  dia- 
gram that  the  J  was  a  very  rapid  and  constant  loss  in  the  case  of 
the  unparaffined  cheese  from  the  date  it  was  placed  in  storage.  This 
amounted  to  9.34  per  cent  during  the  eight  months'  period  at  the  46 


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3^0PARAP 


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7 MO.    2M05.  3M05.  4-M05.5M0S.  6M05.  7M05.  QMOS. 

Fig.  4.— Group  III,  Young  Americas.    Loss  in  weight  for  8  months. 

F.  temperature.  By  coating  with  paraffin  the  loss  at  this  temperature 
was  reduced  to  2.3S  per  cent,  or  nearly  three-fourths.  At  3-±c  F.  two- 
thirds  of  the  loss  was  prevented,  ahd  at  28°  F.  practically  the  same 
result  was  noted. 

No  further  argument  is  needed  to  demonstrate  the  value  of  paraffin 
as  a  factor  in  preventing  shrinkage  in  stored  cheese.  This,  together 
with  the  use  of  low  temperatures,  results  in  a  great  saving  to  the  dealer, 
and  enables  him  to  pay  the  factory  better  prices,  and  the  factory  in 
turn  to  pa}'  more  to  the  producer. 


Bul.  No.  83,  B.  A.  I. 


Plate  2. 


Sections  of  Cheddar  Cheese  After  Eight  Months'  Storage  at  28°,  F.  (not 

Paraffined'. 

[Lower  figure  shows  small  section  of  above  cheese  at  natural  size.] 


Buu  No.  83,  B.  A.  1. 

Plate  3. 

F 

' 

r  v  * 

- 

V 

■^ 

V 

f 

* 

'                                        —  - 

.> 

. 

- 

-/ 

Sections  of  Cheddar  Cheese  After  Eight  Months-  Storage  at  28°  F. 

(Paraffined). 

[Lower  figure  shows  small  section  of  above  cheese  nt  natural  size.! 


EFFECT  GF  TEMPERATURE  ON  QUALITY.  17 

II.  Effect  of  Temperature  on  Quality  of  Cheese  in  Storage. 

In  order  to  determine  the  effect  of  different  temperatures  on  the 
quality  of  cheese  and  to  ascertain  the  length  of  time  required  to 
develop  the  product  to  its  best  selling  condition,  cheese  was  inspected 
and  scored  by  commercial  experts  once  in  two  months  during  the 
period  of  storage.  The  averages  of  the  scores  of  the  three  judges  at 
the  different  examinations  are  presented  in  Table  V  (p.  20). 

DESCRIPTION    OF    CHEESE    AT   TIME    OF  STORING. 

Group  I,  Cheddar  type,  was  represented  by  51  cheeses,  weighing  a 
total  of  3,472  pounds  and  1  ounce,  manufactured  Y)y  the  Fish  Creek 
factory,  St.  Lawrence  County,  N.  Y.;  shipped  from  there  on  October 
5,  1903,  and  received  at  New  York  City  on  October  9  in  the  regular 
course  of  business.   Twenty-five  of  them  were  paraffined  on  October  10. 

Description  of  cheese:  Flavor,  as  nearly  perfection  as  possible;  make, 
fine,  close,  and  firm,  showing  a  few  curd  fissures;  texture,  waxy  and 
mellow;  color,  a  strong  shade  of  colored  cheese,  very  uniform;  style 
and  finish,  fine;  surfaces,  smooth  and  firm;  the  natural  cheese  had  a 
slight  tendency-  to  mold,  owing  to  damp  weather;  boxing,  good;  par- 
affining, very  well  done;  weights,  average  about  68  pounds.  For 
numerical  score,  see  Table  V . 

Group  II,  Flats,  was  represented  by  51  cheeses,  weighing  1,922 
pounds  12  ounces,  manufactured  at  the  Springbrook  factory,  Catta- 
raugus County,  N.  Y. ;  shipped  from  there  October  3,  1903,  and 
received  in'  New  York  City  October  5  in  the  regular  course  of  busi- 
ness.    Twenty-five  of  them  were  paraffined  on  October  8. 

Description  of  cheese:  Flavor,  fine  to  perfect;  make,  fine,  close, 
firm  (one  loosely  packed  in  hoop);  texture,  firm,  mellow;  color,  high 
to  very  high,  a  few  inclined  to  mottle;  style  and  finish,  tine;  surface, 
bright,  smooth,  and  firm;  boxing,  good;  paraffining,  very  well  done; 
weights,  average  about  38  pounds.     For  numerical  score,  see  Table  V. 

Group  III,  Young  Americas,  was  represented  by  40  cheeses,  weigh- 
ing 415  pounds  11  ounces,  manufactured  at  Valley  House  factory, 
Sheboygan  County,  Wis.;  shipped  from  there  on  October  19,  1903,  and 
received  at  New  York  October  23  in  the  regular  course  of  business. 
One-half  of  this  lot  was  paraffined  October  24. 

Description  of  cheese:  Flavor,  fine  to  perfect;  make,  fine,  close, 
fairly  firm;  texture,  firm,  mellow,  waxy;  color,  good;  style  and  finish, 
fine;  surfaces,  bright,  smooth,  firm;  boxing,  good;  paraffining,  well 
done:  weights,  average  about  10£  pounds.  For  numerical  score,  see 
Table  V. 

REHtl/T    OK    FIRST    BOOSINO. 

The  first  scoring  took  place  December  14,  1903,  63  days  after 
placing  in  storage  for  the  Cheddars  and  Flats,  and  49  days  for  the 
Young  Americas. 


18  THE  COLD  STORAGE  OF  CHEESE. 

(! roup  /,  Cheddars. — At  the  40°  F.  temperature  all  the  cheese  was 
found  to  be  in  tine  condition,  quite  equal  to  that  when  stored,  while  at 
34  and  28  F.  there  was  some  mold  on  the  tops. and  sides  of  the 
cheeses  not  paraffined.  The  28°  F.  product  was  highest  in  both  flavor 
and  texture  and  perfect  in  color  and  finish,  scoring  a  total  of  1)9.5. 
The  34°  F.  cheese  scored  99.1,  and  the  40°  F.  cheese  99. 

Group  II,  Flats.—  These  were  slightly  moldy  at  the  28°  and  34°  F. 
temperatures,  while  at  40°  F.  they  presented  a  good  appearance.  The 
judges  reported  that  this  group  seemed  to  be  developing  a  winterish 
flavor,  undoubtedly  resulting  from  the  low  temperature,  although'this 
was  not  noticeable  in  either  the  Cheddars  or  the  Young  Americas. 
This  style  also  scored  its  highest  on  all  points  at  the  28°  F.  tempera- 
ture, the  total  being  97.  At  34°  F.  the  cheese  was  marked  down  3 
points  for  color.     The  total  score  at  40°  F.  was  95.2. 

Group  III,  Young  Americas. — These  showed  some  mold  at  all  three 
temperatures.  It  is  rather  remarkable  that  they  scored  the  same  at 
all  temperatures  on  all  four  points,  including  texture,  flavor,  color, 
and  finish,  the  total  being  99. 7. 

Group  IV,  stored  at  5°  F. — These  cheeses  were  frozen  solid,  show- 
ing ice  on  the  surfaces,  and  it  was  impossible  to  bore  them  with  heavy 
triers.  Near  the  end  of  the  experiment,  however,  they  were  thawed 
out  and  scored,  the  result  of  this  scoring  being  given  elsewhere.  At 
the  first  inspection  the  surfaces  and  sides  of  the  cheese  were  wrinkled 
and  cracked,  owing  to  the  action  of  the  cold. 

RESULT   OF   SECOND   SCORING. 

The  second  commercial  scoring  took  place  February  15,  1904,  at  the 
end  of  126  days  for  the  Cheddars  and  Flats  and  112  days  for  the  Young 
Americas. 

Group  I,  Cheddars. — The  cheese  in  the  40°  F.  room  was  found  to 
be  in  almost  perfect  condition,  which  was  rather  a  surprise,  particu- 
larly in  case  of  that  not  paraffined.  The  cheese  was  bright  and  had  no 
particular  appearance  of  being  cold  stored.  The  average  of  the  scores 
of  the  judges  gave  the  40°  F.  product  99.3,  which  is  0.3  higher  than 
the  scoring  of  the  28°  F.  cheese  and  1.5  higher  than  that  of  the  cheese 
stored  at  34°  F.  It  will  be  remembered  that  at  the  first  scoring  the 
28°  F.  Cheddars  scored  the  highest;  the  difference  in  the  scores,  how- 
ever, is  not  great.  At  28°  and  34°  F.  the  cheese  was  more  or  less 
mold}-,  and  at  the  latter  temperature  1.2  points  were  taken  off  for 
flavor. 

(i roup  II,  Flats.— This  class  of  cheese  showed  some  deterioration 
in  flavor  and  color  in  all  the  rooms,  which  indicated  that  there  was 
some  chemical  or  latent  defect  in  them  which  could  not  be  accounted 
for  without  chemical  analysis.  The  highest  score,  95.2,  was  given  to 
the  40  F.  cheese,  as  in  the  case  of  the  Cheddars,  while  the  28°  F. 
cheese  received  94,  and  the  34°  F.  product  93.1. 


EFFECT    OF    TEMPERATUEE    ON    QUALITY.  19 

Group  ///,  Young  Americas. — This  was  the  onl}r  kind  which  showed 
any  mold  at  40°  F.  at  this  trial.  Aside  from  the  mold,  however,  the 
cheese  was  almost  perfect,  and  scored  99.  At  34°  ar  i  28°  F.  the 
cheeses  were  quite  moldy  and  a  little  off  in  flavor,  scoring  97.5  and 
96.8,  respectively. 

RESULT   OF   THIRD   SCORING. 

The  third  commercial  scoring  took  place  April  14,  1904,  at  the  end 
of  185  days  for  the  Cheddars  and  Flats  and  171  days  for  the  Young 
Americas.  All  of  the  cheeses  at  this  scoring,  with  the  exception  of 
those  coated  with  paraffin,  were  covered  more  or  less  with  mold. 

(1  roup  /,  Cheddars. — As  was  the  case  at  the  second  jury  trial,  the 
4o  F.  cheese  scored  highest — 99.3 — the  only  deduction  from  perfect 
score  being  on  point  of  texture.  At  the  temperatures  of  34°  and 
28°  F.  the  cheese  was  quite  heavily  covered  with  mold.  The  judges 
gave  them  scores  of  97.1  and  97,  respectively. 

Group  I/,  Flats. — As  in  the  last  test,  this  style  of  cheese  was  found 
to  be  considerably  off  in  flavor  and  color  at  all  of  the  temperatures. 
That  stored  at  34°  F.  was  given  the  highest  score — 93.4 — while  the  40° 
and  28°  F.  cheese  was  scored  92.8  and  88.8,  respectively. 

Group  III,  Young  Americas. — The  34°  F.  cheese  of  this  type  scored 
highest — 98.2 — as  was  the  case  with  the  Flats,  while  the  40°  F.  prod- 
uct followed  closely  with  98.1  points,  and  the  28°  F.  product  scored 
'.'ti.  the  latter  being  marked  down  for  flavor  and  texture  as  well  as 
finish. 

RESULT  OF   FOURTH   SCORING. 

The  fourth  commercial  scoring  took  place  June  15,  1904,  247  days 
after  the  cheese  wTas  placed  in  storage  in  the  case  of  the  Cheddars  and 
Flats  and  233  days  in  the  case  of  the  Young  Americas. 

Group  /,  Cheddars. — The  cheese  scored  remarkably  high  consider- 
ing the  length  of  time  it  had  been  in  storage.  The  judges  gave  the 
cheese  at  40°  F.,  49.5  for  texture,  25  for  flavor,  15  for  color,  and  9.3 
for  finish,  making  a  total  of  98.8.  This  is  1.3  points  higher  than  it 
scored  when  first  placed  in  storage.  At  34°  F.  the  total  score  was  98.2 
and  at  28    F.  96.2. 

Croup  II,  Flats. — For  some  reason  this  class  of  cheese  scored  highest 
at  34  F.,  the  judges  giving  it  a  total  of  95.2.  The  cheese  at  40°  F.  was 
next  with  a  score  of  92.3,  and  the  28°  F.  cheese  last  with  a  score  of  88.3- 
It  will  be  noted  that  this  st}le  of  cheese  scored  less  at  the  fourth  scoring 
than  when  it  was  placed  in  storage,  and,  as  previously  stated,  this  was 
probably  due  to  some  defect  in  the  making. 

(i roup  II '/,  Young  Americas.  These  held  their  quality  remarkably 
well,  scoring  for  40 ",  34°,  and  28°  P.,  <i7.:>.  97.5,  and  96.3,  respectively, 
against  98.8,  98,  and  98.1  at  the  time  the  cheese  was  placed  in  storage. 
The  greatest  deterioration  was  in  the  appearance  or  finish  of  the  cheese 
and  in  the  flavor;  but  as  the  lowest  score  for  all  temperatures  was  97.5 
points,  it  is  rated  as  high  quality  even  after  eight  months'  storage. 


20 


THE    COLD    STORAGE    OF    CHEESE. 


The  following  tabulation  is  deduced  from  the  detailed  numerical 
scores  made  b}^  the  three  judges,  showing  the  average  scores  as  to 
texture,  flavor,  color,  and  finish  (surfaces): 


Table  V. — Summary  of  the  scoring. 

AT  40°  F. 


Style  and  condition  of  cheese. 

Date  of  score. 

Texture. 

Flavor. 

Color. 

Finish. 

Total 
score. 

Cheddar: 

Natural 

Oct.    12,1903 

48.5 

24.0 

15.0 

10.0 

97.5 

Dec.   14,1903 

49.7 

24.3 

15.0 

10.0 

99.0 

Feb.   15,1904 

49.3 

'  25. 0 

15.0 

10.0 

99.3 

Apr.   14,1904 

49.3 

25.0 

15.0 

10.0 

99.3 

June  15,1904 

49.5 

25.0 

15.0 

9.3 

98.8 

Oct.    12, 1903 

49.7 

25  0 

15  0 

99.7 
99.6 

Dec.   14,1903 

49.8 

24.8 

15.0 

10.0 

Feb.   15,1904 

49.3 

24.3 

15.0 

10.0 

98.6 

Apr.   14,1904 

49.3 

24.7 

15.0 

10.0 

99.0 

June  15, 1904 

49.3 

25.0 

15.0 

10.0 

99.3 

Flat: 

Oct.    12, 1903 

48.1 

24  7 

13  4 

10  0 

96.2 
95.2 

Dec.   14,1903 

48.8 

23.0 

13.4 

10.0 

Feb.   15,1904 

49.4 

23.3 

12.5 

10.0 

95.2 

Apr.   14,1904 

48.9 

23.2 

10.7 

10.0 

92.8 

June  15, 1904 

48.3 

23.3 

11.5 

9.2 

92.3 

Oct.    12, 1903 

48.7 

24  6 

13  7 

10  0 

97.0 
96.2 

Dec.  14,1903 

49.5 

23.7 

13.0 

10.0 

Feb.   15,1904 

49.1 

21.7 

13.0 

10.0 

93.8 

Apr.   14,1904 

48.8 

21.4 

12.1 

9.9 

92.2 

June  15, 1904 

48.5 

23.1 

11.5 

9.2 

92.3 

Young  America: 

Oct.    26, 1903 

49.0 

25  0 

14  8 

10  0 

98.8 
99.7 

Dec.  14,1903 

50.0 

24.7 

15.0 

10.0 

Feb.  15,1904 

49.3 

25.0 

15.0 

9.7 

99.0 

Apr.   14,1904 

49.3 

25.0 

15.0 

8.8 

98.1 

June  15, 1904 

49.3 

24.7 

15.0 

8.9 

97.9 

Paraffined 

Oct.    26,1903 

48.8 

24.2 

15.0 

10.0 

98.0 

Dee.  14,1903 

50.0 

24.5 

15.0 

10.0 

99.5 

Feb.   15,1904 

49.3 

25.0 

15.0 

10.0 

99.3 

Apr.   14,1904 

49.3 

23.8 

15.0 

'      10.0 

98.1 

June  15, 1904 

49.3 

24.3 

15.0 

9.7 

98.3 

AT  34°  F. 


Style  and  condition  of  cheese. 


Date  of  score. 


Texture. 


Flavor. 


Color. 


Total 
score. 


Cheddar: 
Natural . 


Paraffined 


Flat: 

Natural 


Paraffined 


Young  America: 
Natural 


Paraffined 


Oct. 

Dec. 

Feb. 

Apr. 

June 

Oct, 

Dec. 

Feb. 

Apr. 

June 

Oct. 

Dec. 

Feb. 

Apr. 

June 

Oct. 

Dec. 

Feb. 

Apr. 

June 

Oct. 

Dec. 

Feb. 

Apr. 

June 

Oct. 

Dec. 

Feb. 

Apr. 

June 


1903 
1903 
1904 
1904 
1904 
1903 
1903 
1904 
1904 
1904 

1903 
1903 
1904 
1904 
1904 
1903 
1903 
1904 
1904 
1904 

1903 
1903 
1904 
1904 
1904 
1903 
1903 
1904 
1904 
1904 


49.7 
49.8 
48.8 
49.2 
49.3 
49.5 
50.0 
49.0 
49.3 
49.1 

48.9 
49.3 
48.6 
48.7 
48.9 
48.5 
49.2 
48.7 
48.7 
48.9 

48.7 
50.0 
49.3 
49.3 
49.2 
48.7 
50.0 
49.3 
49.3 
49.3 


24.8 
24.4 
24.3 
24.3 
24.9 
24.  5 
24.7 
24.3 
24.5 
24.9 

24.8 
23. 5 
22.8 
23.3 
23.6 
25.0 
23.2 
22.2 
22.7 
23.0 

24.3 

24.7 
23.5 
24.9 
24.5 
24.1 
24.7 
24.2 
24.3 
24.5 


15.0 
15.0 
15.0 
15.0 
15.0 
15.0 
15.0 
15.0 
15.0 
15.0 

13.8 

12.0 

12.0 

12.0 

14.0  I 

14.0  I 

12.1 

12.0 

10.0  ! 

10.5 

15.0 
15.0 
15.0 
15.0 
15.0 
15.0 
15.0 
15.0 
15.0 
15.0 


10.0 
9.9 
9.7 
8.6 
9.0 
10.0 
10.0 
10.  c 
9.9 
10.0 

10.0 
9.9 
9.7 
9.4 
8.8 

10.0 
9.8 
9.8 
9.7 
9.3 

10.0 
10.0 
9.7 
9.0 
8.8 
10.0 
10.0 
10.0 
10.0 
tf.7 


99.5 
99.1 
97.8 
97.1 
98.2 
99.0 
99.7 
98.3 
98.7 
99.0 

97.5 
94.7 
93.1 
93.4 
95.2 
97.5 
94.3 
92.7 
91.1 
91.7 

98.0 
99.7 
97.5 
98.2 
97.5 
97.8 
99.7 
98.5 
98.6 
98.5 


Bul.  No.  83,  B.  A.  I. 


Plate  4. 


09 


1      ? 
g      Pi 


2  3 

3  « 


EFFECT  OF  TEMPERATURE  ON  QUALITY. 


21 


Table  V.     /Summary  of  the  scoring — Continued. 
AT  28°  F. 


Style  and  condition  of  cheese. 

Date  of  score. 

Texture. 

Flavor. 

Color. 

Finish. 

Total 
score. 

Cheddar: 

Natural 

Oct.    12,1903 
Dec.   14,1903 

49. 5 
50.0 

24.1 
24.5 

15. 0 
15.0 

10.0 
10.0 

98.6 

99.5 

Feb.   15,1904 

49.3 

25.0 

15.0 

9.7 

99.0 

Apr.   14,1904 

49.2 

24.7 

15.0 

8.1 

97.0 

June  15,1904 

49.0 

24.  2 

15.0 

8.0 

96.  2 

Paraffined 

Oct.    12,1903 
Dec.   14,1903 

49.2 
50.0 

24.1 
24.1 

15.0 
15.0 

10.0 
10.0 

98.3 

99.1 

Feb.   15,1904 

49.7 

25.0 

15.  0 

10.0 

99.7 

Apr.  14,1901 

49.2 

24.3 

15.0 

9.5 

98.0 

June  15, 1904 

49.0 

24. 2 

15.0 

9.8 

98.0 

Flat: 

Natural 

Oct.    12,1903 

48.7 

24.6 

11.9 

10.0 

98.2 

Dec.   14,1903 

49.7 

23.6 

13.7 

10.0 

97.0 

Feb.  15,1904 

48.8 

23.4 

12.0 

9.8 

94.0 

Apr.  14,1904 

48.4 

22.7 

10.0 

7.7 

88.8 

June  15,1904 

48.2 

23.0 

10.0 

7.1 

88.3 

Paraffined 

Oct.    12,1903 

48.4 

24. 5 

13.8 

10.0 

96.  7 

Dec.   14,1903 

49.9 

23.8 

12.0 

10.0 

95.7 

Feb.   15,1904 

48.0 

23.2 

12.0 

10.0 

93.8 

Apr.   14,1904 

48.5 

23.2 

13.5 

9.7 

94.9 

June  15, 1904 

.    48.3 

22.5 

10.0 

8.9 

89.7 

Young  America: 

Natural 

Oct.    26,1903 
Dec.   14,1903 

48.8 
50.0 

24.3 

24.7 

15.0 
15.0 

10.0 
10.0 

98.1 

99.7 

Feb.  15,1904 

49.3 

22.  8 

15.0 

9.7 

96.8 

Apr.   14,1904 

49.2 

23.  6 

15.0 

8.3 

96.0 

June  15,1904 

49.3 

21.1 

15.0 

7.9 

96.3 

Paraffined 

Oct.    26,1903 
Dec.  14,1903 

48.9 
50.0 

24.6 
24.7 

15.0 

15.  0 

10.0 
10.0 

98.5 

99.7 

Feb.  15,1904 

49.3 

23.5 

15.0 

10.0 

97.8 

Apr*  14,1904 

49.1 

23.6 

15.0 

10.0 

97.7 

June  15,1904 

49.3 

24.3 

15.0 

9.4 

98.0 

INFLUENCE   OF   PARAFFIN    ON   THE   QUALITY    OF   CHEESE   IN   STORAGE. 

The  use  of  paraffin  on  cheese  to  prevent  the  growth  of  mold,  par- 
ticularly when  the  cheese  is  stored  at  low  temperatures,  is  now  a  com- 
mon practice.  It  is  generally  agreed  that  the  paraffin  should  not  be 
applied  until  the  cheese  is  ten  days  or  two  weeks  old,  as  it  is  better  to 
give  time  for  the  surface  to  dry.  It  has  been  an  open  question,  how- 
ever, whether  the  quality  of  the  cheese  so  treated  was  improved  or 
deteriorated.  The  prejudice  which  has  existed  among  some  retailers 
against  the  use  of  paraffin  is  gradually  disappearing,  and  it  may  he 
said  that  many  of  the  objections  against  the  practice  are  quite  ground- 
less. The  greatest  objection  has  come  from  dealers  who  claim  a  con- 
siderable loss  in  weight  in  removing  the  cloths  from  the  cheese.  The 
commissioner  of  agriculture  and  dairying  of  Canada,  after  conducting 
gome  experiments  along  this  line,  sums  up  the  matter  as  follows: 

There  is,  of  course,  an  extra  loss  of  weight  in  stripping  a  paraffined  cheese  equal 
to  the  quantity  of  wax  adhering  to  it.  This  need  not  he  more  than  4  or  5  ounces. 
If  the  grocer  has  a  paraffined  cheese  in  his  possession  a  week  before  it  is  cut  he  will 
train  more  in  the  saving  of  shrinkage  than  is  lost  in  the  stripping  of  the  cheese,  or  in 
the  shrinkage  afterwards.  When  these  things  are  better  understood  and  the  advan- 
tages of  paraffining  are  fully  realized,  the  objections  now  raised  should  be  more  than 
offset. 

In  our  storage  experiments  the  influence  of  paraffin  upon  the  quality 
of  cheese  as  shown  by  the  scores  for  flavor  and  texture  was  studied. 


22 


THE    COLD    STORAGE    OF    CHEESE. 


As  already  stated,  for  this  purpose  one- naif  of  tnc  cheeses*  in  each 
group  were  coated  with  paraffin,  the  same  cheese  being  used  in  experi- 
ments on  shrinkage.  A  summary  of  the  scores  of  the  paraffined  and 
normal  cheese  is  entered  in  Table  V  for  comparison. 

A  study  of  the  figures  indicates  that  in  the  opinion  of  the  judges 
there  was  but  little  difference  in  the  quality  of  the  natural  and  par- 
affined product.  Sometimes  the  one  scored  highest  and  sometimes  the 
other.  Naturally  the  paraffin  prevented  to  a  large  extent  the  growth 
of  mold,  thus  maintaining  the  cheese  in  a  clean  and  bright  condition. 
The  higher  score  for  finish  obtained  by  the  paraffined  cheese  has  a  tend- 
ency to  increase  the  total,  and  for  this  reason  the  paraffined  product 
scored  highest  in  the  final  average.  This  is  brought  out  more  clearly 
in  the  following  tabulation: 


Table  VI.- 

-Comparison  of 

scores  of  natural  and  paraffined  cheese. 

Storage 
tempera- 
ture. 

Natural. 

Paraffined. 

Style  of  cheese. 

Oct. 
12. 

Dec. 
14. 

Feb. 
15. 

Apr. 
14. 

June 
15. 

Oct. 

12. 

Dec. 

11. 

Feb. 

15. 

Apr. 
14. 

June 
15. 

°jF. 

f           40 
34 
|            28 
I            5 
[           40 
1            34 
28 
I             5 

f           40 
1            34 
i            28 
I             5 

97.5 
99.5 
98.6 

99.0 
99.1 
99.5 

99.3 
97.8 
99.0 

99.3 
97.1 
97.0 
80.0 
92.'8 
93.4 
88.8 

98.8 
98.2 
96.2 

99.7 
99.0 
98.3 

99.6 
99.7 
99.1 

98.6 
98.3 
99.7 

99.0 
98.7 
98.0 

99.3 
99.0 

98.0 

Flat 

96.2 
97.5 
98.2 

95.2 
94.7 
97.0 

95.2 
93.1 
94.0 

92.3 
95.2 
88.3 

97.0 
97.5 
96.7 

96.2 
94.3 
95.7 

93.8 
92.7 
93.8 

92.  2 

91.1 

91.9 
80.0 

98.1 

'.IN.  6 

97.7 
85.0 

92.3 
91.7 
89.7 

Oct.26 
98.8 
98.0 
98.1 

99.7 
99.7 
99.7 

99.0 
97.5 
96.8 

98.1 
98.2 
96.0 

97.9 
97.5 
96.3 

Oct.26 
98.0 
97.8 
98.5 

99.5 
99.7 
99.7 

99.3 
98.5 
97.8 

98.3 
98.5 

98.0 

EFFECT   OF   FREEZING   ON   THE   QUALITY. 

In  addition  to  the  experiments  at  the  higher  temperatures,  it  was 
thought  desirable  to  store  a  small  quantity  at  a  freezing  temperature, 
in  order  to  determine  the  general  effects  of  freezing  on  the  quality. 
For  this  purpose  3  Cheddars  weighing  203  pounds  11  ounces,  3  Flats 
weighing  111  pounds  15  ounces,  and  1  Young  Americas  weighing  41 
pounds  14  ounces,  were  placed  in  storage  at  5°  F.  One  each  of  the 
Cheddars  and  Flats  and  two  of  the  Young  Americas  were  paraffined. 
The  Cheddars  and  Flats  were  placed  in  storage  October  12  and  the 
Young  Americas  October  26.  As  was  expected,  the  cheese  immedi- 
ately froze  hard,  ice  showing  on  the  surfaces,  and  after  a  time  the 
tops  and  sides  appeared  to  be  lumpy,  indicating  that  the  cheese  was 
being  disintegrated  by  the  cold.  The  judges  found  it  impossible  to 
bore  these  cheeses  at  the  time  the  others  were  inspected,  and  they 
were  therefore  allowed  to  remain  until  April  18,  six  months  after  being 
placed  in  storage,  when  they  were  taken  out  and  kept  at  a  tempera- 
ture of  about  70°  F.  until  thoroughly  thawed  out.  The  frozen  cheese 
cut  well  and  presented  at  first  a  very  natural  appearance.  The  sur- 
faces, however,  dried  faster  than  is  usual  with  cut  cheese,  and  in  case 


Bul.  No.  83,  B.  A.  I. 


Plate  5. 


Sections  of  Cheddar  Cheese  After  Five  and  One-half  Months'  Storage  at 

5°  F.  (Frozen). 

[Lower  tigure  shows  small  section  of  above  cheese  at  natural  size.] 


Bul.  No.  83,  B.  A.  I. 


Sections  of  "Flats"  After  Five  and  One-half  Months-  Storage  at  5°  F. 

(Frozen). 

[Lower  figure  shows  small  section  of  above  cheese  nt  natural  size.] 


RESULTS    AS    TO    WEIGHT. 


23 


of  the  Cheddar  type  there  was  a  marked  tendency  to  crumble.  As 
would  naturally  be  expected,  the  low  temperature  prevented  the 
cheese  from  ripening,  and  the  flavor  was  by  no  means  attractive.  The 
frozen  flavor  and  the  disintegration  of  the  curd  are  serious  and  fatal 
defects,  so  far  as  handling  the  cheese  commercially  is  concerned,  as 
such  cheese  can  be  sold  only  at  a  greatly  reduced  price. 

When  this  cheese  was  scored  a  number  of  dealers  in  the  trade  were 
invited  to  come  and  inspect  it,  but  there  was  little  interest  manifested. 
Of  the  three  types  the  Young  Americas  showed  much  better  than  the 
others,  both  as  to  texture  and  flavor,  but  even  these  had  an  insipid 
taste  and  were  in  a  crumbly  condition.  Another  effect  noted  in  the 
frozen  cheese  was  its  mottled  appearance.  This  was  not  shown  in 
the  cheese  stored  at  any  of  the  other  temperatures. 

The  following  tabulation  shows  the  score  of  frozen  cheese  after  six 
months'  storage,  as  reported  by  the  judges: 


Table  VII.- 

— Score  of  cheese 

stored  at  5°  F. 

Style  of  cheese. 

Texture. 

Flavor. 

Color. 

Finish. 

Total. 

40 
40 
40 

20 

20 
20 

10 
10 
15 

10 
10 
10 

80 

Flat 

80 

85 

GENERAL   SUMMARY. 

This  work  was  designed  as  distinctly  a  storage  experiment,  having 
little  regard  for  the  question  of  curing.  The  principal  object  was  to 
answer  the  question,  How  do  different  tenyperatures  affect  the  weight 
and  quality  of  cheese  stored  for  considerable  periods?  The  fact  was 
also  kept  in  mind  while  these  experiments  were  in  progress  that  the 
chief  purpose  in  storing  cheese  commercially  is  to  make  a  profit.  It 
is  believed  that  some  valuable  information  has  been  collated  as  to  the 
best  temperatures  for  holding  cheese,  also  in  regard  to  the  shrinkage 
in  weight  connected  with  such  temperatures.  It  has  also  been  shown 
that  paraffining  cheese  is  economical  for  storage  purposes,  both  as  to 
loss  in  weight  and  the  general  appearance  of  the  product. 

Results  in  Rbgaed  to  Weight. 

We  have  seen  that  the,  storage  of  cheese  at  a  temperature  near  the 
freezing  point  greatly  reduces  the  loss  due  to  shrinkage  in  weight  as 
compared  with  that  which  occurs  at  higher  temperatures,  that  such 
loss  is  still  further  prevented  by  covering  cheese  with  paraffin,  and 
that  the  combination  of  these  two  conditions  reduces  the  shrinkage  to 
a  minimum. 

Less  shrinkage  as  a  result  of  using  low  temperatures. — On  the  basis 
of  the  longest  period  of  time  for  which  we  were  able  to  compare  the 
results  at  the  different  temperatures  employed  (247  days  for  Cheddars 


24  THE    COLD    STORAGE    OF    CHEESE. 

and  Flats  and  233  da}\s  for  Young  Americas),  it  was  found  that  the 
Cheddar  type  stored  at  40°  F.  had  lost  on  an  average  5.87  pounds  for 
100  pounds  of  cheese,  the  cheese  at  34°  F.  had  lost  5.12  pounds,  and 
that  at  28°  F.  2.88  pounds.  For  100  pounds  of  cheese  originally 
placed  in  the  storage  rooms  at  the  different  temperatures  we  had  for 
sale  at  the  end  of  the  storage  period  94.13  pounds  of  cheese  stored  at 
40°  F.,  94.88  pounds  stored  at  34°  F.,  and  97.12  pounds  stored  at  28° 
F.  Assuming  that  the  cheese  sold  at  a  uniform  price  of  10  cents  a 
pound  (it  having  been  shown  that  the  scores  were  not  materially  differ- 
ent), the  receipts  from  the  original  100  pounds  of  the  cheese  at  the 
different  temperatures  would  be  as  follows: 

Cheddars  stored  at  40°  F $9. 41 

Cheddars  stored  at  34°  F 9. 49 

Cheddars  stored  at  28°  F 9.71 

Under  these  conditions  the  receipts  from  the  cheese  stored  at  28°  F. 
are  22  cents  per  100  pounds  more  than  from  that  stored  at  34°  F.  and  30 
cents  more  than  from  that  stored  at  40°  F.  With  the  use  of  paraffin, 
as  shown  later,  the  differences  are  even  greater. 

Following  the  same  methods  in  presenting  the  results  with  the  Flats, 
we  find  that  at  40°  F.  this  class  of  cheese  has  lost  on  an  average  5.53 
pounds  for  100  pounds  of  cheese;  at  34°  F.,  4.37  pounds,  and  at  28°  F., 
2.19  pounds.  For  100  pounds  of  cheese  originally  placed  in  the  stor- 
age rooms  at  the  different  temperatures  we  therefore  had  for  sale  at 
the  end  of  the  storage  period  94.47  pounds  of  cheese  stored  at  40°  F., 
95.63  pounds  stored  at  34°  F.,  and  97.81  pounds  stored  at  28°  F. 
Assuming  here  also  that  the  cheese  sold  at  a  uniform  price  of  10  cents 
a  pound,  the  receipts  from'the  original  100  pounds  of  this  cheese  at 
the  different  temperatures  would  be  as  follows: 

Flats  stored  at  40°  F ~. $9. 45 

Flats  stored  at  34°  F , 9.56 

Flats  stored  at  28°  F 9.  78 

The  receipts,  therefore,  for  the  cheese  stored  at  28°  F.  would  be  22 
cents  per  100  pounds  more  than  for  that  stored  at  34°  F.  and  33  cents 
more  than  for  that  stored  at  40°  F. 

Again  a  similar  consideration  of  the  Young  Americas  shows  that  at 
40°  F.  this  class  lost  on  an  average  9.34  pounds  for  100  pounds  of 
cheese;  at  34°  F.  the  loss  was  6.95  pounds,  and  at  28°  F.  4.25  pounds. 
For  100  pounds  originally  placed  in  the  storage  rooms  at  the  different 
temperatures  we  had  for  sale  at  the  end  of  the  storage  period  90.66 
pounds  of  cheese  stored  at  40°  F.,  93.55  pounds  stored  at  34°  F.,  and 
95.75  pounds  stored  at  28°  F.  Assuming  again  the  same  selling  price 
for  this  cheese  as  for  the  others,  the  receipts  for  the  original  100  pounds 
at  the  different  temperatures  would  be  as  follows: 

Young  Americas  stored  at  40°  F $9. 06 

Young  Americas  stored  at  34°  F 9. 30 

Young  Americas  stored  at  28°  F 9. 57 


RESULTS    AS    TO    QUALITY.  25 

On  this  basis  the  receipts  for  the  cheese  stored  at  28°  F.  would  be 
27  cents  per  100  pounds  more  than  for  that  stored  at  34°  F.,  and  51 
cents  more  than  for  that  stored  at  40u  F. 

Influence  of  size  and  type  of  cheese. — The  three  t}Tpes  of  cheese  in 
this  experiment — namely,  Cheddars,  Flats,  and  Young  Americas — 
weighed  on  an  average  68,  37.7,  and  10.4  pounds,  respectively.  It 
would  naturally  be  expected  that  the  three  kinds  would  vary  some- 
what in  the  amount  of  shrinkage.  The  results  on  this  point  show  that 
at  the  40°  F.  temperature  there  was  not  a  great  difference  in  the  loss 
for  Cheddars  and  Flats,  the  amount  for  the  entire  storage  period 
(eight  months)  being  5.87  and  5.53  per  cent,  respectively.  The  Young 
Americas,  however,  which  were  much  smaller,  lost  9.34  per  cent.  A 
similar  variation  is  shown  at  the  other  temperatures. 

Influence  of  paraffin. — At  the  end  of  eight  months  the  Cheddar 
cheese  coated  with  paraffin  had  lost  only  3.19  pounds  for  each  100 
pounds  of  cheese  originally  placed  in  storage  at  40°  F.,  1.36  pounds 
at  34°  F.,  and  1.27  pounds  at  28°  F.  The  saving  thus  effected,  based 
on  the  price  of  cheese  at  10  cents  a  pound,  would  average  about  27 
cents  for  100  pounds  of  cheese  stored  at  40°  F.,  38  cents  per  100 
pounds  at  34°  F.,  and  16  cents  per  100  pounds  at  28°  F.  This  small 
saving  at  the  28°  F.  temperature  is  due  to  the  fact  that  the  loss  in 
weight  was  very  small  where  no  paraffin  was  used,  and  while  the 
paraffin  reduced  this  loss  still  further,  the  effect  is  not  as  marked  as 
in  the  case  of  the'  higher  temperatures.  Comparing  these  results 
where  the  greatest  saving  was  effected,  namely,  the  combination  of 
the  28°  F.  temperature  with  paraffining  as  against  the  40°  F.  tempera- 
ture without  paraffining,  we  have  a  difference  of  46  cents  per  100 
pounds  in  favor  of  the  former. 

The  Flats  gave  a  similar  result,  the  saving  with  paraffined  cheese  at 
28°  F.,  as  compared  with  natural  cheese  at  40°  F.,  being  the  same — 
about  46  cents. 

In  the  case  of  the  Young  Americas  the  saving  was  more  marked, 
this  cheese  having  lost  only  2.38  pounds  per  100  pounds  at  40°  F.,  2.11 
pounds  at  34°  F.,  and  1.45  pounds  at  28°  F.  Comparing  the  cheese 
kept  at  40°  F.  not  covered  with  paraffin  with  that  at  28°  F.  covered 
with  paraffin,  there  would  be  a  difference  of  about  52  cents  per  100 
pounds  in  favor  of  the  paraffined  product  at  the  low  temperature. 

Results  in  Regard  to  Quality. 

The  cheese  was  carefully  scored  by  three  judges  every  two  months, 
and  the  results  in  detail  have  been  given  in  preceding  tables.  It  is 
only  necessary  here  to  state  their  findings  in  a  general  way. 

Group  7,  Cheddars. — This  group  showed  excellent  keeping  qualit}r 
during  the  whole  eight  months.  At  the  first  scoring,  which  took  place 
after  two  months'  storage,  the  cheese  at  the  three  temperatures,  namely, 


26  THE    COLD    STORAGE    OF    CHEESE. 

28  .  84  .  and  40°  F.,  scored 99.5,  99.1,  and  99,  respectively.  At  the  sec- 
ond, third,  and  fourth  scorings  the  cheese  at  40°  F.  rated  the  highest, 
and  the  final  average  for  the  four  scorings  at  each  of  the  temperatures 
of  40°,  34°,  and  28°  F.  are  99.1,  98.05,  and  97.9,  respectively. 

Group  II,  Flats. — This  type  of  cheese  showed  some  deterioration  at 
all  temperatures,  even  at  the  first  scoring,  and  gradually  continued  to 
fall  off  in  quality  until  the  close  of  the  storage  period.  That  stored 
at  ;>4  F.  gave  the  highest  average  for  the  four  scorings,  namely,  94.1 
against  93.9  for  40°  F.,  and  92.02  for  28°  F. 

Group  III,  Young  Americas. — The  cheese  in  this  group  held  its 
quality,  almost  without  exception,  throughout  the  entire  experiment. 
Here,  again,  as  in  the  case  of  the  Cheddars,  the  cheese  at  40°  F.  gave 
the  highest  average  score  for  the  four  inspections,  namely,  98. 7.  This 
was  followed  closely  by  the  cheese  at  34°  F.  with  a  score  of  98.2,  that 
at  28°  F.  scoring  97.2. 

It  appears  from  the  above  statements  that  the  different  tempera- 
tures used  had  no  very  marked  influence  upon  the  quality  of  the  cheese, 
and,  as  stated  at  the  outset,  this  was  one  of  the  minor  points  of  this 
experiment. 

EFFECT   OF   PARAFFIN    ON    QUALITY. 

One-half  of  each  group  of  cheeses  was  paraffined  just  before  being 
placed  in  storage;  otherwise  they  were  handled  the  same  as  unparaflined 
cheese.  The  results  of  the  experiment  indicate  that  the  paraffining 
had  no  prejudicial  effect  upon  any  of  the  types  of  cheese  at  an\T  tem-~ 
perature;  in  fact,  in  the  case  of  the  Cheddars  and  Young  Americas  the 
paraffined  product  scored  a  little  the  highest  at  all  three  temperatures 
in  the  final  average.  A  similar  result  was  recorded  with  the  Flats  at 
the  lowest  temperature,  but  at  34°  and  40°  F.  the  natural  cheese  in 
this  class  was  slightly  ahead. 

o 


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SOUTHERN  REGIONAL  LIBRARY  FACILITY 

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Return  this  material  to  the  library  from  which  it  was  borrowed. 


A    001  083  178    2 

CONTROL  AND  ERADICATION  OF  CONTAGIOUS   DISEASES.  n 


Inspectors  in  charge  of  districts. 


Dr.  R.  A.  Ramsay,  room  320  Quincy  Building, 
Denver,  Colo.,  in  general  charge  of  eradication 
of  scabies  of  sheep  and  cattle  in  the  West. 

Albuquerque,  N.  Mex.— Dr.  Louis  Metsker,  room 
22  N.  T.  Armijo  Building. 

Denver,  Colo.— Dr.  Lowell  Clarke,  room  320 
Quincy  Building. 


Fargo,  N.  Dak.— Dr.  R.  H.  Treacy. 

Kansas  City,  Kans.— Albert  Dean,  room  328  Live 

Stock  Exchange. 
Salt  Lake  City,  Utah.— George  S.  Hickox,  room 

21  Eagle  Block. 


INSPECTION   OF   LIVE  STOCK   FOR   EXPORT. 

Inspectors  in  charge. 


Baltimore,  Md.— Dr.  H.  A.  Hedrick,  215  St.  Paul 

New  York,  N.  Y  —  Dr.  W.  H.  Rose,  18  Broadwav. 
Norfolk,  Va.— Dr.  G.  C.  Faville,  P.  O.  box  796. 


Philadelphia,  Pa.— Dr.  C.  A.  Schaufler,  134  South 

Portland,  Me.— Dr.  F.  W.  Huntington,  U.  S.  Cus- 
toms Office,  Grand  Trunk  R.  R.  wharf. 


INSPECTION    AND    QUARANTINE   OK    IMPORTED    ANIMALS. 


Quarantine  stations. 
Athenia,  N.  J.  (for  the  port  of  New  York). — Dr.      Littleton,  Mass.  (for  the  port  of  Boston). — Dr 


George  W.  Pope,  superintendent. 
Halethorp,   Md.  (for  the  port  of  Baltimore)  .- 
William  H.  Wade,  superintendent. 


J.  F.  Ryder,  inspector  in  charge,  141  Milk  struct, 
Boston,  Mass. 


Inspectors  on  the  Canadian  border. 


Calais,  Me.— Dr.  H.  T.  Potter. 

Carthage,  N.  Y.— Dr.  W.  S.  Corlis. 

Detroit,  Mich.— Dr.  L.  K.  Green,  care  Hammond, 

Standish  cfc  Co. 
Fort  Fairfield,  Me.— Dr.  F.  M.  Perry. 
Malone,  N.  Y.— Dr.  H.  I).  Mavne. 
Newport,  Vt.— Dr.  G.  W.  Ward. 


Ogdensburg,  N.  Y. — Dr.  Charles  Cowie. 

Orono,  Me. — Dr.  F.  L.  Russell. 

Port    Huron,    Mich. — Dr.  David    dimming,   912 

Lapeer  avenue. 
St.  Albans,  Vt.— Dr.  C.  L.  Moris. 
Sault  Ste.  Marie,  Mich.— Dr.  J.  F.  Dcadman. 


Inspectors  on  the  Mexican  border. 


Ill  Paso,  Tex.— Dr.  Thomas  A.  Bray. 

San  Antonio,  Tex.— Dr.  Joseph  W.  Parker. 


San  Diego,  Cal.— Dr.  Robert  Darling,  care  CI utrles 
S.  Hardy. 


VETERINAHY    INSPECTORS   STATIONED    ABROAD. 


Dr.  W.  H.  Wray,  M  Streatham  Hill,  London. 
B,  W..  England,  in  charge  for  Great  Britain  and 
Ireland. 


Dr.  T.  A.  Geddes,  care  U.  S.  consulate,  London, 

England. 
Dr.  V.  A.  Norgaard,  Honolulu,  Hawaii. 


ive 

3oi 

Li 


